Two Can’t-Miss Barbecue Pop-Ups

Formaggio Kitchen and Josh Lewin's Bread & Salt are hearkening in spring with smoky brisket, pulled pork, and tons of delectable sides.

formaggio

Photo via Formaggio Kitchen.

Bread & Salt at Wink & Nod

Chef Josh Lewin and his Bread & Salt Hospitality team will be celebrating the final days of their seven-month Wink & Nod tenure with a giant barbecue bash on Saturday, March 28. Lewin, along with pit master Nick Davidovich (be on the lookout for Davidovich’s solo barbecue venture in the near future), will be smoking 150 pounds of D’Artagnan brisket, pulled pork shoulder, and Texas Hill Country-style sausage. Sides will include pickled green tomatoes, potato salad, and black eyed peas, offerings you might have seen at Lewin’s last barbecue pop-ups at Beacon Hill Bistro and The Gallows. “People are always asking me when we’re going to be hosting another barbecue pop-up, but we have no interest in becoming the ‘barbecue guys,'” Lewin says. “We’ve certainly had a blast doing these events though, and I think they’ve become fun little punctuation pieces.”

All of Bread & Salt’s barbecued meats will be sold by the pound, with sides available in quarts and pints. And like any great barbecue joint in Texas, Carolina, or Kansas City, Lewin and Davidovich will only be making a finite amount, with the late and unlucky left empty-handed. Dinner service starts at 5 p.m., and will go until they sell out.

March 28 at 5 p.m., 3 Appleton St., Boston; 617-482-0117 or breadandsalthospitality.com.

Formaggio Kitchen

You know it’s spring in Cambridge when Formaggio Kitchen rolls out their Weber grills, filling the air with the smell of smoky pork, lamb, and brisket. Voted one of the best barbecue spots in 2009 by Bon Appetit, Formaggio has since developed a loyal following for its sidewalk spread, available only during the warmer months. That’s why barbecue die-hards, no doubt, are marking April 4 on their calendars. Starting at 11 a.m. on the first Saturday in April, you can get your fix of brisket sandwiches, pulled lamb, Niman Ranch all-beef hot dogs, and pulled pork. Load up on classic backyard barbecue sides like baked beans, cole slaw, and caramelized onions, as well.
Pre-orders for the house smoked meats and Formaggio’s trifecta of sides are available for large groups (eight or more) until noon on Wednesdays, and for smaller groups until 4 p.m. on Fridays.

April 4 at 11 a.m., 244 Huron Ave., Cambridge; 617-354-4750 or formaggiokitchen.com.